Veal Stew With Peppers And Mushrooms Recipe

• 6 onions, sliced thin
• 1/4 c. vegetable oil
• 2 garlic cloves, chopped
• 2 tbsp. sweet Hungarian paprika
• 1 1/2 teaspoon salt
• 3 lbs. boneless veal shoulder, cut into 1-inch cubes
• 6 canned plum tomatoes, seeded and minced
• 3 green bell peppers
• 3 red bell peppers
• 1 pound mushrooms

1. In a large flame-proof casserole, cook the onions in oil over moderate heat, stirring, for 8 to 10 min, or possibly till golden brown, and remove the casserole from the heat.
2. Add in the garlic, paprika, salt, and veal, combine the mix well, and cook it in a preheated 325 degree oven, stirring occasionally, for 30 min.
3. Stir in the tomatoes and bake the stew, stirring occasionally, for 30 min.
4. Stir in 2 of the green peppers, minced fine, 2 of the red peppers, minced fine, and 3/4 lb.
5. of the mushrooms, minced fine, and bake the mix for 30 min.
6. Add in the remaining green and red peppers, both cut into 3/4 inch pcs, and the remaining 1/4 lb.
7. mushrooms, quartered, and cook the stew, stirring occasionally, for 30 min.
8. Transfer the casserole to the top of the stove and reduce the sauce over moderate heat, stirring, for 15 min, or possibly till thickened.
9. Serves 6.

onions, vegetable oil, garlic, sweet hungarian paprika, salt, veal shoulder, tomatoes, green bell peppers, red bell peppers, mushrooms

Taken from cookeatshare.com/recipes/veal-stew-with-peppers-and-mushrooms-54194 (may not work)